Cheddar Garlic Herb Potato Soup

why make this recipe

Hearty Cheddar Garlic Herb Potato Soup is a comforting and satisfying dish perfect for chilly days or whenever you need a warm, hearty meal. This creamy soup blends the rich flavors of cheddar cheese, garlic, and herbs with tender Yukon Gold potatoes, creating a delightful aroma that fills your kitchen.

It’s an easy recipe that doesn’t require fancy cooking skills, making it suitable for everyone from beginner cooks to seasoned chefs. Plus, it’s a hit with both kids and adults, so it’s great for family dinners!

Hearty Cheddar Garlic Herb Potato Soup

A comforting and creamy soup made with Yukon Gold potatoes, cheddar cheese, garlic, and herbs, perfect for chilly days.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Appetizer, Main Course, Soup

Cuisine: American

Calories: 400

Ingredients Method Nutrition Notes

Ingredients

  

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Main Ingredients

• 2.5 lbs Yukon Gold potatoes, peeled and cubed into ½-inch pieces About 6-7 medium potatoes
• 4 tablespoons unsalted butter Or 3 tablespoons olive oil + 1 tablespoon butter

Aromatics

• 1 large yellow onion, finely chopped About 1.5 cups
• 5-6 cloves garlic, minced About 2 tablespoons

Thickener

• 1/4 cup all-purpose flour Helps thicken the soup

Liquid Base

• 4 cups low-sodium chicken or vegetable broth
• 2 cups whole milk Or half-and-half for extra richness
• 1/2 cup heavy cream Optional, but recommended for ultimate creaminess

Cheese

• 2 cups sharp cheddar cheese, freshly shredded Avoid pre-shredded for better melting

Herbs

• 1 tablespoon fresh parsley, finely chopped
• 1 tablespoon fresh chives, finely chopped
• 1 teaspoon fresh thyme leaves Or 1/2 teaspoon dried thyme

Seasoning

• 1 teaspoon salt Or to taste
• 1/2 teaspoon black pepper, freshly ground Or to taste
• 1 pinch cayenne pepper or smoked paprika Optional, for a hint of warmth

Optional Garnish

• Cooked crumbled beef bacon
• Extra shredded cheddar cheese
• Sour cream or Greek yogurt
• More fresh chives or parsley
• Croutons

Method

 

Preparation

1. Peel your Yukon Gold potatoes and chop them into uniform ½-inch cubes. Rinse the cubed potatoes under cold water to remove excess starch. Set aside.

Cooking

1. Place a large pot or Dutch oven over medium heat. Add the butter or olive oil/butter combination.
2. Once the butter is melted, add the finely chopped yellow onion. Sauté for 5-7 minutes until softened and translucent.
3. Add the minced garlic and cook for another 1-2 minutes, stirring constantly, until fragrant. Be careful not to burn the garlic.
4. Sprinkle the flour over the sautéed onions and garlic. Stir continuously and cook for about 1-2 minutes to make a roux.
5. Gradually whisk in the chicken or vegetable broth, scraping the bottom to loosen any browned bits. Bring to a simmer.
6. Add the rinsed and drained potato cubes. Stir well and let it cook for 15-20 minutes until the potatoes are tender.
7. Carefully blend about half of the soup until smooth, then pour it back into the pot with the remaining chunky soup.
8. Reduce heat to low, slowly add the whole milk and heavy cream, stirring well. Add the fresh herbs and allow to heat for about 5 minutes.
9. Remove from heat and gradually stir in the shredded cheddar cheese. Add the seasoning to taste.
10. Ladle the soup into bowls and garnish with your chosen toppings, then enjoy!

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 30gProtein: 10gFat: 25gSaturated Fat: 15gSodium: 800mgFiber: 2gSugar: 3g

Notes

Use fresh herbs for best flavor. Avoid pre-shredded cheese, as it often contains anti-caking agents that can affect melting. Adjust the thickness of the soup by blending more or less of it. Add a splash of lemon juice or vinegar before serving for a brighter flavor.

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how to make Hearty Cheddar Garlic Herb Potato Soup

Ingredients:

• Potatoes: 2.5 lbs (about 1.1 kg) Yukon Gold potatoes, peeled and cubed into ½-inch pieces (about 6-7 medium potatoes)
• Fat: 4 tablespoons unsalted butter OR 3 tablespoons olive oil + 1 tablespoon butter
• Aromatics:
  • 1 large yellow onion, finely chopped (about 1.5 cups)
  • 5-6 cloves garlic, minced (about 2 tablespoons)
• Flour: 1/4 cup all-purpose flour (helps thicken the soup)
• Liquid Base:
  • 4 cups (32 fl oz / 950 ml) low-sodium chicken or vegetable broth
  • 2 cups (16 fl oz / 475 ml) whole milk (or half-and-half for extra richness)
  • 1/2 cup (4 fl oz / 120 ml) heavy cream (optional, but recommended for ultimate creaminess)
• Cheese: 2 cups (about 8 oz / 225g) sharp cheddar cheese, freshly shredded (avoid pre-shredded for better melting)
• Herbs:
  • 1 tablespoon fresh parsley, finely chopped
  • 1 tablespoon fresh chives, finely chopped
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
• Seasoning:
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper, freshly ground (or to taste)
  • Pinch of cayenne pepper or smoked paprika (optional, for a hint of warmth)
• Optional Garnish:
  • Cooked crumbled beef bacon
  • Extra shredded cheddar cheese
  • Sour cream or Greek yogurt
  • More fresh chives or parsley
  • Croutons

Instructions (Step By Step):

1. Peel your Yukon Gold potatoes and chop them into uniform ½-inch cubes. Rinse the cubed potatoes under cold water to remove excess starch. Set aside.
2. Place a large pot or Dutch oven over medium heat. Add the butter or olive oil/butter combination. Once the butter is melted, add the finely chopped yellow onion. Sauté for 5-7 minutes until softened and translucent.
3. Add the minced garlic and cook for another 1-2 minutes, stirring constantly, until fragrant. Be careful not to burn the garlic.
4. Sprinkle the flour over the sautéed onions and garlic. Stir continuously and cook for about 1-2 minutes to make a roux.
5. Gradually whisk in the chicken or vegetable broth, scraping the bottom to loosen any browned bits. Bring to a simmer.
6. Add the rinsed and drained potato cubes. Stir well and let it cook for 15-20 minutes until the potatoes are tender.
7. Carefully blend about half of the soup until smooth, then pour it back into the pot with the remaining chunky soup.
8. Reduce heat to low, slowly add the whole milk and heavy cream, stirring well. Add the fresh herbs and allow to heat for about 5 minutes.
9. Remove from heat and gradually stir in the shredded cheddar cheese. Add the seasoning to taste.
10. Ladle the soup into bowls and garnish with your chosen toppings, then enjoy!

how to serve Hearty Cheddar Garlic Herb Potato Soup

Serve the soup hot, garnished with options like crumbled beef bacon, extra cheese, sour cream, fresh herbs, or croutons. It pairs wonderfully with crusty bread or a fresh salad.

how to store Hearty Cheddar Garlic Herb Potato Soup

Allow the soup to cool completely, then transfer it to airtight containers. Store it in the refrigerator for up to 4-5 days. If you want to freeze it, place portions in freezer-safe bags or containers and consume within 3 months. When reheating, add a splash of broth or milk to restore its creamy texture.

tips to make Hearty Cheddar Garlic Herb Potato Soup

• Use fresh herbs for the best flavor.
• Avoid pre-shredded cheese, as it often contains anti-caking agents that can affect melting.
• Adjust the thickness of the soup by blending more or less of it.
• Add a splash of lemon juice or vinegar before serving for a brighter flavor.

variation (if any)

You can easily customize this soup by adding vegetables such as carrots, celery, or spinach. For a smoky twist, try adding chopped smoked sausage or doing a loaded baked potato version with toppings like sour cream or chives.

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